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Catfish Frangelico Recipe
Ingredients
- 20 oz. Catfish fillets
- 3 oz. Vegetable oil
- 1 oz. White wine
- 1 oz. Frangelico liquor
- 2 cups Flour
- 2 cups Heavy cream
- 1 cup Pecan halves
- 1/2 cup Milk
- Cayenne pepper
- Salt
- 2 Eggs
- 1/2 stick Butter
Method
- Heat a skillet over a steady heat adding a little oil.
- Combine the eggs and milk in a bowl.
- Dip the catfish fillets in the egg mix.
- Then dredge them through the flour.
- Drop onto the heated skillet and sauté until golden brown.
- Lift off the skillet and keep in a warm place.
- Drop in the pecan halves to the skillet and sauté for a minute.
- Then drop in the Frangelico liquor, white wine and lemon juice.
- Bring to the boil, pour in the heavy cream and then reduce to simmer.
- Season the sauce with cayenne and salt before adding the butter.
- Serve the catfish on heated plates and spoon over the sauce.
- Garnish with lemon wedges and serve with rice and fresh vegetables.
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